Description
These Vegan Stuffed Potato Cakes are a delicious and wholesome plant-based dish featuring tender mashed potatoes filled with a savory mix of cooked vegetables and optional vegan cheese. Crisply pan-fried to golden perfection, they make a comforting appetizer or side that’s gluten-free adaptable and full of flavor.
Ingredients
Scale
Potato Cake Mixture
- 4 medium potatoes, peeled and boiled
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a GF version)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1/2 cup cooked vegetables (e.g., peas, corn, spinach, or mushrooms), finely chopped
- 1/4 cup vegan cheese (optional, for extra flavor)
For Cooking & Garnish
- 1 tablespoon olive oil (for frying)
- 1/4 cup fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- Boil and mash potatoes: Boil the peeled potatoes in salted water until tender, about 10-15 minutes. Drain and mash them until smooth. Allow the mashed potatoes to cool slightly before using.
- Prepare the potato mixture: In a large mixing bowl, combine the mashed potatoes with breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to incorporate all ingredients evenly.
- Mix the filling: In a separate bowl, mix the finely chopped cooked vegetables with the vegan cheese if using. Stir well to blend flavors together.
- Form stuffed cakes: Take a small portion of the potato mixture and flatten it into a patty. Place a spoonful of the vegetable filling in the center, then fold and shape the potato around it to encase the filling completely, forming a round stuffed cake. Repeat for the remaining mixture and filling.
- Fry the cakes: Heat the olive oil in a frying pan over medium heat. Add the stuffed potato cakes carefully and cook them for 3-4 minutes on each side or until golden brown and crispy on the outside.
- Serve: Remove the cooked cakes from the pan and drain on paper towels to remove excess oil. Garnish with chopped fresh parsley or cilantro. Serve warm with your favorite dipping sauce or alongside a fresh side salad.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Try different vegetable fillings such as finely chopped bell peppers, carrots, or zucchini for variety.
- To make the cakes oil-free, bake them in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
- These potato cakes can be prepared ahead and refrigerated; reheat in a pan to crisp before serving.
- Use vegan cheese for a richer flavor or omit for a lighter option.
